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Creamy Mexican Turkey Soup




Source of Recipe


Marsha


List of Ingredients




1 Tbsp. vegetable oil
1 large carrot, chopped
1 stalk celery, chopped
1 c. chopped yellow onion
2 cloves garlic, minced
3 c. chicken or turkey stock or broth
1 can diced green chilies, drained (I didn't use these, I substituted 2 jalapenos seeded and minced)
2 cups milk
1/4 c. all-purpose flour
1 tsp. salt
1 tsp. chili powder
1/2 tsp. ground cumin
2 c. shredded turkey (I didn't measure-I eyeballed it)
3/4 c. corn, fresh or frozen
3 Tbsp. chopped fresh cilantro
1 c. grated Monterey Jack cheese (or more if desired)

Recipe



1. In a large stockpot, heat oil over medium-high heat. Add vegetables (I included the jalapeno in this step) and garlic and sauté for 5 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 10 minutes. Add chiles.

2. In a bowl, whisk together milk, flour, salt, chili powder and cumin. Increase heat to high and whisk milk mixture into soup. Stir until thick and bubbly, about five minutes. Reduce heat to low. Add turkey, corn, cilantro and cheese; stir until cheese is melted and soup is hot, 5-10 minutes.

Servings: 6

*You could certainly substitute shredded chicken for the turkey.